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Summer beef salad

Name: Summer beef salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 rump steaks (500g total); 1 tablespoon olive oil; 275g baby green beans, trimmed; 100g mesclun (baby salad leaves); 4 spring onions, thinly sliced; 1 1/2 tablespoons Dijon mustard with tarragon; 2 tablespoons white wine vinegar; 1/4 cup (60ml) olive oil

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Drizzled with a tangy tarragon vinaigrette, this fresh and simple beef salad is perfect for summer entertaining.

2 rump steaks (500g total)
1 tablespoon olive oil
275g baby green beans, trimmed
100g mesclun (baby salad leaves)
4 spring onions, thinly sliced

Tarragon mustard vinaigrette

1 1/2 tablespoons Dijon mustard with tarragon
2 tablespoons white wine vinegar
1/4 cup (60ml) olive oil

Method

1.

Season steaks on each side with salt and pepper. Heat oil in a large frypan and cook steaks for 3-4 minutes on each side over medium-high heat for medium-rare, or until cooked to your liking. Transfer to a plate, rest for 5 minutes, then thinly slice.
2.

Meanwhile, blanch the beans in boiling salted water for 2 minutes or until bright green and tender. Drain, refresh in cold running water, then drain again.
3.

For the tarragon mustard vinaigrette, whisk all ingredients in a small bowl and season to taste with sea salt and pepper.
4.

Combine the blanched beans, mesclun, spring onion and steak in a large bowl, season to taste with sea salt and freshly ground black pepper. Divide salad among plates and drizzle with dressing.